Eating these on everything at the moment.
I buy a packet at the local health food store and one day they look like this…
A bit of soaking and a couple of days later they’re ready to munch and munch and munch and…
I got a new camera at Christmas time. For weeks it was grey and dark and I had little opportunity to get to know my new camera properly. That all changed this weekend.
Think I’m in love.
Not only is Friday scone day at work, it’s also when we finish classes earlier than the other days of the week. Sometimes I stay on late to catch up on marking and paperwork or to tidy up the midden that is my desk; other times I head home shortly after the bell rings.
Today was the first still, sunny day we’ve had in these parts for weeks and weeks and weeks and… Well, you get the idea.
No prizes for guessing what I did when the bell rang today.
Friday at school is scone day.
Two of our best bakers (and we have quite a few) get up early in the morning and bake a couple of batches each. Just before 9am, they carry them carefully into school in big Tuperware boxes, watched from windows all the while. Once securely in the staffroom, the cakes are then slathered with a generous helping of jam and cream and laid out ready for morning break.
The interval bell rings. Classroom doors burst open and today, it’s teachers rather than pupils who are first out the doors and charging through the halls. For a few short minutes it’s every educator for themselves. Manners are forgotten as everyone tries to get to the staffroom in time to claim a scone.
I’d like to claim I was more mannerly than the masses but the day I saw the chemistry teacher take not the last scone but the last two scones and then devour them both right in front of my face still brings a tear to my eye.
I love scone day.
Here at home, I sometimes make my own scones but they are the savoury kind for eating with big bowls of vegetable soup rather than the sweet variety. They haven’t caused any stampedes as of yet but they are pretty damned good. :)
225g self raising flour (if you live somewhere that doesn’t have SR flour or are a bit sniffy about it see this page for flour/baking powder equivalents)
1 tspn baking powder
Pinch of pepper
40g salted butter, cut into cubes
50g mature cheddar (plus a little extra), grated
1 tspn English mustard
Forgot how grey and dark January can be.